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Ditch The Box

Ditch The Box

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September 14th 2016:The Story of BOLA Granola

BOLA granola wasn’t born yesterday. Their roots go back decades, from a pottery camp in California across the country to my kitchen in the Berkshire Hills and to their BOLA granola bakery at the foot of Monument Mountain. Along the way, they've made lots of friends, people who thrive on BOLA granola. All of the granolas rely on oats, almonds and pumpkin seeds for hearty, high protein nutrition and fresh, nutty flavor. Each serving of BOLA granola is packed with these three ingredients supported by other organic grains, a little sweet, a little salt and excellent vanilla. Nothing else. It's m

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Michele Miller

My professional career began at Alice Brock’s famous restaurant. At Suchele Bakers, which I opened in Lenox in 1975, we produced artisanal breads, European pastries, and all-American pies in a tiny store front bakery. In 1983, the Old Inn on the Green in New Marlborough, Massachusetts was the first prix-fixe dining in the Berkshires focused on local and regional cooking and simple, comforting foods. When I opened the iconic Boiler Room Café in 1987, I was chef and owner, until closing it in 1997. For several years I traveled the world in private aviation, catering meals in a tiny galley at 35,000 feet. I launched BOLA granola locally in the spring of 2008. As they say, the rest is history.
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